buying and selling homes...life in the Twin Cities of Minneapolis and St. Paul, MN

September 18, 2013

Wednesdays Unplugged - Plum and Blackberry Crumble Sundae

"A world without tomatoes is like a string quartet without violins." ~ Laurie Colwin

NOTE: I spend my Wednesdays Unplugged
from appointments. It's my day to stay home, enjoy cooking and welcome
our kids and grandkids for dinner in the evening. We end our meal with
quotes from the Norwegian 'Quote Cup' passed on to me from my
grandmother. I share a quote and a recipe here each week, and sometimes
some photos of family fun. I love trying new recipes...and love getting
recipes you would like to share!

Our son brought over a bowl of his homegrown tomatoes last week... they both looked and tasted heavenly! He made a baked tomato crumble to take to work a couple weeks ago that I heard got rave reviews... will have to get him to make it for us sometime!

RECIPE OF THE WEEK

I found this week's recipe in Real Simple magazine this summer. It caught my attention because I love fruit crisps... and I love ice cream with crumbles on top. This combines the best of both! It is basically fruit crisp topping baked without the fruit and crumbled, combined with plums and blackberries in a sundae. I liked the more unusual fruits used in the sundae, not the more common choices and a refreshing change. I had lots of topping left over for many more sundaes!

PLUM AND BLACKBERRY CRUMBLE SUNDAE

1/2 cup flour

1/2 cup old-fashioned rolled oats

5 tablespoons unsalted butter, at room temperature

1/3 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon plus a pinch fine sea salt or table salt

1/2 pint blackberries

1 tablespoon granulated sugar

2 plums, pitted and sliced or diced

2 teaspoons fresh lemon juice

1 pint vanilla ice cream

Heat oven to 350 degrees F. Mix together the flour, oasts, butter, brown sugar, cinnamon and 1/4 teaspoon of the salt in a medium bowl. Transfer to a rimmed baking sheet and, using your hands, form the mixture into large clumps. Freeze until hard, 15-20 minutes

Bake the crumble until golden brown, 20-25 minutes. Let cool.

Meanwhile, mash the blackberries and granulated sugar in a medium bowl. Add the plums, lemon juice and the remaining pinch of salt and mix to combine.

Divide the ice cream, fruit and juices, and crumble among 4 glasses or bowls. Serve immediately.

Relocation

A Great Relocation ExperienceWe flew in from NYC with anxiety and expectations to find a place in three days. With seemingly infinite patience, kindness and compassion Sharlene found us the perfect home, the perfect neighborhood (and the perfect commute)...she made our dreams come true.